Smashed Japanese Cucumber with Sesame, Garlic and Nori
A bold, crunchy cucumber dish smashed for maximum texture, then coated in sesame, soy, garlic and a hint of spice. Fast, addictive and full of umami.
Servings
Ingredients
Cucumber
- 160 g cucumber lightly smashed and torn into chunks
Seasoning
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 0.5 tsp sugar
- 0.5 tsp toasted sesame seeds
- 0.25 tsp garlic finely grated
- 4 shakes shichimi togarashi
- 0.25 sheet nori torn
- 1 pinch salt
Instructions
- Place the cucumber on a board and smash it lightly with a knife or meat hammer, then tear into irregular bite size pieces.160 g cucumber
- Sprinkle with salt, mix and let sit for 2 to 3 minutes to draw out moisture.1 pinch salt
- Add sesame oil, soy sauce, rice vinegar, sugar, garlic and mix well.1 tsp sesame oil, 1 tsp soy sauce, 1 tsp rice vinegar, 0.5 tsp sugar, 0.25 tsp garlic
- Finish with sesame seeds, shichimi and torn nori, then serve.0.5 tsp toasted sesame seeds, 0.25 sheet nori, 4 shakes shichimi togarashi
Drink pairing
This smashed Japanese cucumber salad is fresh, salty, and deeply umami from the soy sauce and nori. Light, crisp drinks with good acidity and a clean finish pair best and keep the dish refreshing without overpowering its delicate flavors.
Alcoholic
- Dry Riesling or Grüner Veltliner for bright acidity and freshness
- Junmai Ginjo sake served chilled
- Japanese lager such as Asahi or Sapporo
Non alcoholic
- Cold jasmine green tea or sparkling yuzu water with a squeeze of lime
Nutrition per serving
Calories: 85kcal (4%) | Carbohydrates: 8g (3%) | Protein: 2g (4%) | Fat: 5g (8%) | Saturated Fat: 1g (6%) | Sodium: 443mg (19%) | Potassium: 318mg (9%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 1334IU (27%) | Vitamin C: 6mg (7%)
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